A healthy taco recipe featuring Southwest chopped chicken, black beans, corn, crisp lettuce, and more. Plus, a creamy cilantro lime dressing to top it all off.
Coming from Texas, I most definitely know my way around a good ol' hearty comfort food meal. Unfortunately, if I were to sustain myself on those hearty meals alone, I'd be left with some serious regrets come swimsuit season... or at least more regrets than I already have. I'm not necessarily known around these parts for my dieting willpower. So when it comes to eating healthy, I just can't help myself from allowing just a little bit of indulgence to seep through.
Don't get me wrong, I love salad. Like, love it. But, if I'm going to make a meal out of a salad, I'm going to need it to be hearty, and that just might be the most beautiful thing about a Southwest chicken salad. Thanks mostly to the chicken and black beans, it's both filling and comforting. And, when I set out to create a Southwest chicken salad of my own, my intention was exactly that...but as it turned out, I had some leftover tortillas in the fridge. You know? The really good, homemade kind? From a restaurant? Told you my comfort food willpower was mush.
So what started as a healthy and filling salad, turned into a healthy and filling taco, and really I'm not upset about the swap one little bit. I don't feel quite so guilty indulging in a taco that's loaded with healthy ingredients, and neither should you. Let's talk about those healthy ingredients, shall we?
SOUTHWEST CHOPPED CHICKEN SALAD TACO INGREDIENTS
These tacos are loaded with an onslaught of healthy, filling ingredients, thanks to the protein-packed chicken, black beans, and avocado. Full-of-flavor bonus ingredients like sweet corn and vibrant, juicy tomatoes are toppled on, and did I happen to mention tortilla strips, yet? You just gotta have some crunch, right? I guess if you didn’t want to take the indulgence too far, you could leave those behind. But, if you makes you feel any better, they are gluten-free…unlike that luscious flour tortilla we’re going to stuff it all in. Yes, please.
And, I haven't even gotten to the best part. There's a dressing...and it's a good one. I live for dressing. And this Creamy Cilantro Lime salad/taco topper could not get any more tempting.
CREAMY CILANTRO LIME DRESSING INGREDIENTS
The creamy cilantro lime dressing really brings the whole thing together, but if you aren't into making your own dressing, no judgment here people. However, if you can muster up the spare time, you really won't need to spare much at all, cause it's super fast and super easy to throw together. Aside from the obvious ingredients (cilantro and lime), it's got big-time flavor thanks to ingredients like spicy adobo sauce, tangy Greek yogurt, and the perfect blend of Southwest spices.
These Southwest chopped chicken salad tacos are the perfect combination of healthy eating and comfort, with both flavors and textures that won't quit. Whether you're looking to keep things semi-healthy for bikini season, a change of pace in the lunch department, or fulfilling every foodie craving from within, this recipe ought to do the trick. Please, enjoy.
Southwest Chopped Chicken Salad Tacos
Ingredients
For Creamy Cilantro Lime Dressing:
- ¼ cup + 2 tablespoons mayonnaise
- Juice of half a lime
- 2 tablespoons plain Greek yogurt
- 2 tablespoon freshly minced cilantro
- 1 tablespoon 2% milk
- 1 teaspoon Adobo sauce (from chipotles in adobo)
- ¾ teaspoon garlic powder
- ½ teaspoon Kosher salt
- ½ teaspoon paprika
- ¼ teaspoon cumin powder
- Generous pinch of black pepper
- Generous pinch of onion powder
For the Southwest Chopped Chicken:
- 2 ¾ teaspoons paprika
- ¾ teaspoon Kosher salt
- ¾ teaspoon garlic powder
- ¾ teaspoon cumin powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon celery salt
- ¼ teaspoon onion powder
- Pinch of cayenne pepper
- 1 ½ pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
For the Southwestern Chopped Chicken Salad Tacos:
- 3 cups chopped Romaine or Iceberg lettuce
- 1 ½ cup diced, cooked chicken
- ¾ cup diced tomatoes
- ½ cup freshly grated Monterrey Jack or Cheddar cheese
- ¼ cup black beans from a can, drained and rinsed
- ¼ cup corn kernels from a can, drained
- ¼ cup tortilla strips
- 6 flour tortillas
Instructions
For the Creamy Cilantro Lime Dressing:
- Combine the mayonnaise, yogurt, lime juice, cilantro, milk, adobo sauce, garlic powder, salt, paprika, cumin, black pepper, and onion powder in a small mixing bowl, and whisk to combine. Set aside until ready to use.
For the Chopped Chicken:
- Preheat the oven to 375° and have ready a rimmed baking sheet, preferably fitted with a wire rack.In a small mixing bowl, mix together paprika, salt, garlic powder, cumin, black pepper, smoked paprika, celery salt, onion powder, and cayenne. Set aside until ready to use.
- Pat the chicken dry with a paper towel, and drizzle with olive oil. Sprinkle over the spice mixture and rub to adhere. Transfer the chicken to a rimmed baking sheet (or wire rack), and bake for 30-35 minutes, or until the chicken is completely cooked through.
- Allow the chicken to rest for about 10 minutes, then cut into ½" slices, going against the grain. Cut each slice into ½" cubes. Set aside until ready to use.
For the Southwestern Chopped Chicken Salad Tacos:
- Combine the lettuce, chicken, tomatoes, cheese, black beans, corn, and tortilla strips in a large mixing bowl, and toss to combine. Add a generous serving to each tortilla, top with desired amount of creamy cilantro lime dressing, serve and enjoy!
Nutrition
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